Maple Nut Fudge

Two cups brown sugar, one-half cup milk, butter size of walnut, one tablespoon maple cream, boil, drop a little in water and if it hardens it is done. Add nuts, when done set pan in cold water and stir until it gets about as thick as mush, then pour on buttered pans. Famie Dool.

Maple Cream

Take half as much water as maple sugar; cook without stirring and when almost done put in a small piece of butter. When it begins to harden take it off the fire and stir rapidly until it becomes a waxen substance. Then divide into balls, and if you wish, enclose each ball between two halves of English walnuts; set to cool. Miss Lila Crosby.

Divinity Candy

Six cups sugar, three cups cream, two cups golden table syrup, two pounds of nuts (English walnuts of pecans). Cook until it forms a soft ball, then beat hard for twenty or forty minutes, then stir in nuts before putting in a well greased pan. Mrs. Robert L. Watson.

Vinegar Candy

Three cups sugar, half cup water, half cup vinegar; stir before putting on the stove, but not after. When partly done add one teaspoon of butter. Before removing from the stove stir in one-half teaspoon soda dissolved in a few drops of hot water; when cool enough to handle, pull white with the tips of the fingers. Mrs. B. E. Townsley,

Mamie Henderson.

Three quarts of popped corn, being careful to remove un-popped kernels. Over the corn pour the following mixtures:

Two cups molasses, one cup brown sugar, butter the size of a walnut, one tablespoon vinegar. Boil until brittle when tried in cold water; before removing from fire stir in half a teaspoon of baking soda. Mrs. George David.

Stuffed Dates

Take fine large dates and split down the side; take out seed as neatly as possible. Prepare a filling of figs chopped fine and boiled well with sugar; take nuts and chop fine.

When figs are done make a stiff filling of these ingredients and stuff the dates, pressing the dates as solid as possible. Garnish with powdered sugar. Mrs. Agnes Morey.

Panoche

Three cups of browm sugar, three-fourths of a cup of milk, three-fourths of a tablespoon of butter; cook and stir until it creams. Add a teaspoon of vanilla; beat until it begins to grain. Stir in hickory nuts or walnuts (chopped if you like.) Put on greased platters. Cut when it begins to harden. Geraldine Emerson.

Cocoanut Balls

Cook together for five minutes, stirring all the time, a half pound grated cocoanut, half pound of granulated sugar and one egg, the white only (unbeaten). Take from the fire and when cool make in balls the size of English walnuts, dust thickly with sugar and put in oven to brown a delicate brown. Mrs. Bessie Nelson.

Cocoanut Bars Or Slices

The cocoanut is prepared the same way, the only difference is to stir it until it is sugary, that is white and a little stiff, then it is poured on a marble that has been greased, (not wet like for the cakes), then cut in slices the desired size.

Mrs. E. L. Schambra.

Cocoanut Cakes

One cocoanut, two pounds white sugar, half pint water. Put the sugar and water to boil until it is thick enough to drop from spoon, then add the grated cocoanut, a little at a time, (it must be stirred -constantly to prevent sticking to the pan), boil for a few minutes then take from the fire and make in cakes; they must be made on a board that has to be kept wet. Have a little water and cloth near for that purpose. The cakes will be a little soft when cut from the board. A bread board is just the thing. Do not forget to keep it wet or they will not cut loose. Turn them as they are cut upside down to dry. Mrs. E. L. Schambra.

Butter Scotch

One cup New Orleans molasses, two-thirds cup butter, two cups powdered sugar, pinch of soda. Boil until it just hardens in cold water. Pour in thin sheets to cool.

Lila Crosby.